The cooking of food/food items by convected dry heat in an oven
Place foods in a hot oven, usually without any significant amount of fat or liquid.
baking, steam rises from the water content of the food; this steam
combines with the dry heat of the oven to cook the food, e.g. cakes,
pastry, baked jacket potatoes.
humidity factor introduced - i.e. steam
within a water bath (bain marie), this helps control the temperature ensuring that the items in it do not rise above 100°c - Always check that the oven is set at the correct temperature.
A wide range of savoury and sweet foods can be produced
Bakery products yield appetising goods with eye-appeal and mouth-watering aromas
Bulk cooking can be achieved with uniformity of colour and degree of cooking
Baking ovens have effective manual or automatic controls
There is straightforward access for loading and removal of items
Requires regular attention
Ovens are expensive to heat
Foods suitable for baking
1. Basic flour products including sweet and savoury items.
· Short - sweet or savoury
· Puff - English, French, Scottish or rough
· Choux pastry
· Hot/cold water pastry
· Strudel and pasta dough
Yeast dough products
· rum babas
· Victoria sandwich
· Genoise sponge
Other flour products
· products made from non wheat flour i.e. blinis made from buckwheat, tortillas made from maize flour, rye bread, etc.
2 Milk and egg custard based products
· creme caramel
· diplomat pudding
· bread and butter pudding
· rice pudding
4 Potato dishes